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Food Sci Anim Resour

Title:		"Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines"
Author(s):		Kim SS; Lee YE; Kim CH; Min JS; Yim DG; Jo C;
Address:		"Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. R&D Center, Yamifood, Icheon 17389, Korea. Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea"
Journal Title:		Food Sci Anim Resour
Year:		2022
Volume:		20220301
Issue:		2
Page Number:		332 - 340
DOI:		10.5851/kosfa.2022.e6
ISSN/ISBN:		2636-0780 (Electronic) 2636-0772 (Print) 2636-0772 (Linking)
Abstract:		"The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min. Cooking loss of the samples increased after 240 min of cooking (10.92, p<0.05) while shear force value was lower at 240 min (4.45) compared to that at other cooking times (p<0.001). The amount of major volatile organic compounds showed a decreasing trend with increasing cooking time. In particular, the amount of methyl pentanoate (17,528.71) and methyl isobutyrate (812.51), compounds with a relatively low odor threshold, decreased significantly after 120 min of cooking and no change was observed thereafter (p<0.05). In addition, the amount of 2-pentanol (3,785.65) and 1-propanol (622.26), possibly produced by lipid oxidation, significantly decreased at the same cooking time (p<0.001). In the principal component analysis, only the 40 min cooking time was significantly different from other cooking time by high amounts of 1-propanol, 2-pentanol, and methyl isobutyrate. In conclusion, in the present study, the optimal cooking time for pork large intestines was 120 min in terms of off-odor reduction, cooking loss, and shear force"
Keywords:		cooking loss cooking time off-odor pork large intestine shear force;
Notes:		"PubMed-not-MEDLINEKim, Sung-Su Lee, Yee Eun Kim, Cho Hyun Min, Joong-Seok Yim, Dong Gyun Jo, Cheorun eng Korea (South) 2022/03/22 Food Sci Anim Resour. 2022 Mar; 42(2):332-340. doi: 10.5851/kosfa.2022.e6. Epub 2022 Mar 1"